Lu-Ann Simon May 24, 2026

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Sourdough Funnel Cake Recipe

Name: Sourdough Funnel Cake
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 240 grams sourdough discard (1 cup); 2 large eggs; 120 grams milk (1/2 cup); 4 grams vanilla extract (1 teaspoon); 210 grams all-purpose flour (1 1/2 cups); 36 grams sugar (3 tablespoons); 4 grams baking powder (1 teaspoon); 3 grams salt (1/2 teaspoon); Oil for frying; Powdered sugar for dusting

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Imagine the aroma of warm, golden Sourdough Funnel Cake wafting through your kitchen, reminding you of county fairs and summer festivities. This delightful treat, with its crispy edges and soft, pillowy interior, is perfect for casual gatherings or cozy family weekends. Whether enjoyed on its own or dressed up with toppings, making this funnel cake from sourdough discard is a fantastic way to utilize your leftovers creatively.

Reasons to Love Sourdough Funnel Cake Recipe

There are countless reasons to fall in love with this Sourdough Funnel Cake Recipe! First and foremost, it allows you to make the most of your sourdough starter, creating a deliciously unique dessert. The airy texture and subtle tang from the sourdough make each bite a delightful experience. Here are some highlights of what makes this recipe special:

Easy to prepare with common ingredients.
A fantastic way to reduce food waste by using sourdough discard.
Versatile and customizable with various toppings.
Great for sharing at parties or family events.

Gather These Ingredients

To create the perfect Sourdough Funnel Cake, you’ll need a few simple ingredients that work in harmony to produce that recognizable funnel cake taste and texture. Here’s what you’ll gather:

240 grams sourdough discard (1 cup** see notes below)
2 large eggs
120 grams milk (1/2 cup)
4 grams vanilla extract (1 teaspoon)
210 grams all-purpose flour (1 1/2 cups)
36 grams sugar (3 Tablespoons)
4 grams baking powder (1 teaspoon)
3 grams salt (1/2 teaspoon)
Oil for frying
Powdered sugar for dusting

Each ingredient plays a crucial role, from providing moisture and structure to introducing essential flavors.

How to Cook Sourdough Funnel Cake Recipe

Now that you have your ingredients ready, it’s time to bring this Sourdough Funnel Cake together. Follow these step-by-step instructions to achieve that perfect golden-brown result.

Pour oil into a heavy-bottom pot, like a Dutch Oven, filling it about one-third of the way with neutral oil. Heat the oil to 375 degrees F using a candy thermometer.
While the oil is heating, combine the sourdough discard, eggs, milk, and vanilla extract in a large mixing bowl. Whisk until the mixture is smooth and well blended.
In a separate bowl, mix together the flour, sugar, baking powder, and salt until fully combined.
Gradually add the dry ingredients into the wet mixture, whisking continuously. It’s okay to have a few smaller lumps in the batter, but try to eliminate any large ones.
Once the oil is hot, pour the batter into a liquid measuring cup for easy pouring. This will help minimize mess!
Cover the hole of a funnel with your pointer finger and fill it with about 1/3 – 1/2 cup of the batter. When you are ready, release your finger and allow the batter to drizzle into the hot oil, moving the funnel in circular and criss-cross motions to create the fun shape.
Fry the funnel cake until it turns a beautiful golden brown, about 60 to 90 seconds. Use a wire spider strainer to carefully flip it over and continue frying for an additional 60 seconds or so.
Once cooked, remove the funnel cake from the oil and place it on a wire rack lined with paper towels to absorb any excess oil.
Dust generously with powdered sugar while it’s still warm, and enjoy!

Prep ~ 10 minutes, Cook ~ 5 minutes, Total ~ 15 minutes, Servings ~ 4, Kcal ~ 300 (estimated).

Make-Ahead and Prep Tips

If you want to enjoy Sourdough Funnel Cake on a busy day, consider prepping some components in advance. You can prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a good whisk before using. As for frying, you can heat the oil in advance and fry up the cakes as guests arrive for that fresh-out-of-the-oil experience.

How to Store Leftovers

If by some chance you have leftover Sourdough Funnel Cake, you can store it in an airtight container in the refrigerator for up to 2 days. For longer storage, wrap it well and place it in the freezer, where it can last up to 1 month. To reheat, place the funnel cake in an oven at 350 degrees F until warmed through, which will help restore some crispiness. If the cake feels soft, pop it in the frying oil briefly for a quick fry to regain its delightful crunch.

Perfect Pairings

Sourdough Funnel Cake is a fantastic treat on its own, but it also pairs beautifully with various accompaniments:

Fresh berries or berry sauce for a fruit-forward flavor.
A scoop of vanilla ice cream for a dessert indulgence.
Chocolate drizzle for a sweet touch.
Whipped cream for a creamy addition.
Maple syrup for those who love a breakfast twist.

Variations and Swaps

Feel free to make this Sourdough Funnel Cake truly your own with these fun variations:

Cinnamon Sugar: Mix cinnamon with sugar for a sweet sprinkle after frying.
Chocolate Funnel Cake: Add cocoa powder to the dry ingredients for a chocolatey twist.
Pumpkin Spice: Incorporate pumpkin puree and spices for a seasonal treat.
Fruit Puree: Top with homemade fruit purees or compotes for a refreshing finish.
Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend of choice to accommodate gluten-sensitive individuals.

Cook’s Notes and Secrets

To ensure your Sourdough Funnel Cake turns out perfect every time, consider these helpful tips:

Use a candy thermometer to maintain the correct oil temperature.
Don’t overcrowd the pot; fry in small batches to maintain the oil temperature.
Allow the batter to rest for just a few minutes before frying to improve the texture.
Keep an eye on the color during frying; adjust the heat as needed to avoid burning.

Frequently Asked Questions

Can I use any type of sourdough starter?
Yes, you can use any type of sourdough discard, whether it’s white, whole wheat, or rye.
How can I make this dairy-free?
Substitute the milk with a non-dairy alternative like almond milk or coconut milk.
What if I don’t have a funnel?
You can use a squeeze bottle or a zip-lock bag with a corner snipped off to create the funnel shape.
Is it safe to reuse frying oil?
Yes, you can reuse frying oil a few times if it remains clean without any burnt particles. Strain and store it properly.
How can I enhance the flavor?
Adding a splash of your favorite extract, such as almond or hazelnut, to the batter can elevate the flavor profile.

Final Thoughts

This Sourdough Funnel Cake Recipe is sure to bring joy, nostalgia, and deliciousness into your home. Its light, airy, and subtly tangy nature make it a delightful treat worth making time for. Gather your ingredients, fire up the oil, and savor the experience of creating this cozy indulgence soon! And if you’re looking for other delightful desserts, don’t miss our Charming Cherry Cheesecake or check out the creamy goodness of Philadelphia Cheesecake. Happy baking!

Sourdough Funnel Cake

Author: anastasia-rice
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delightful Sourdough Funnel Cake made with sourdough discard for a crispy, airy treat, perfect for gatherings and topped with powdered sugar.

Instructions

Pour oil into a heavy-bottom pot, filling it about one-third of the way with neutral oil and heat to 375°F.
Combine the sourdough discard, eggs, milk, and vanilla extract in a large mixing bowl and whisk until smooth.
Mix the flour, sugar, baking powder, and salt in a separate bowl until combined.
Add the dry ingredients to the wet mixture, whisking continuously until few lumps remain.
Pour the batter into a liquid measuring cup for easy dispensing.
Cover the hole of a funnel with your finger and fill it with batter. Release your finger to drizzle batter into the hot oil, moving in circular motions.
Fry until golden brown, about 60 to 90 seconds, then flip using a wire spider strainer and fry for another 60 seconds.
Remove the funnel cake from oil and place on a wire rack lined with paper towels.
Dust generously with powdered sugar while still warm and enjoy!

Notes

For best results, use a candy thermometer to monitor oil temperature, and do not overcrowd the pot while frying. Dust the cakes while warm for optimal powdered sugar coating.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Frying
Cuisine: American